Seagreens Culinary Ingredient
Seagreens’ classic ready-milled grains of wild Ascophyllum seaweed for use in cooking, smoothies and baking, or sprinkled on almost any raw or cooked food.
In 2010 research at Sheffield Hallam University’s Centre for Food Innovation found Seagreens to be a healthy natural replacement for salt. It is now used in some of the world’s leading food brands.
In 2013 the World Health Organization revised its guidelines to focus as much on the balance of minerals as the reduction of sodium. Adults should consume less than 2g sodium (5g of salt) but at least 3.5g of potassium per day.
A person with elevated sodium and low potassium levels could be at risk of raised blood pressure. Currently, most people consume too much sodium and not enough potassium. Seagreens provides a comprehensive balance of all the minerals.
Iodine contributes to normal thyroid, nervous system and cognitive function, the normal growth of children, normal energy-yielding metabolism, and the maintenance of normal skin. One gram of uncooked culinary ingredient contains 770mcg of iodine. Independent research at Glasgow University in Scotland, compared Seagreens® wild Ascophyllum to a commonly used source of iodine – potassium iodide. The study found that although both forms are bioavailable, the potassium iodide peaks and is quickly excreted from the body, whereas the Seagreens iodine is more gradually absorbed – with no adverse effects on thyroid function.
All Seagreens’ seaweed is accredited to Nutritious Food Seaweed standard, certified by the BDA (Biodynamic Association). They select, monitor, harvest and process currently 5 live wild seaweed species as raw food and have won awards for their products, research and environmental sustainability.
Nothing is added or extracted. Non-allergenic and free from harmful contaminants. Also certified BRC (British Retail Consortium), Organic, and Kosher, and Halal and Vegan compliant.
Seagreens’ quality is proven, for example by higher antioxidants, phenols, vitamin C and tannins than in seaweed not produced to the standards they developed over 15 years at 5 harvesting locations in the British Isles and Nordic Region.